| Abstrakt: |
In order to reveal the effect of normal temperature storage on the decomposition of inulin, Jerusalem artichoke tubers were stored at 20 °C and 5 °C for 90 days, and changes in the content and molecular weight of inulin were investigated. The rate of decrease on day 90 was 37.4 % at 20 °C and 31.1 % at 5 °C. Low-molecularweight inulin with a chain length of 3 to 4 units increased significantly during storage at 20 °C. Inulin was divided into low- and high-molecular weight fractions by gel filtration, and the growth effect on Bifidobacterium spp. was examined. The low-molecular weight fraction showed a strong effect. In addition, an extract of Jerusalem artichoke stored at 20 °C had greater growth effect on Bifidobacterium spp. than the one immediately after harvest. [ABSTRACT FROM AUTHOR] |
